| Level: | Easy |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- Unsalted butter, for the dish
- 2 teaspoons kosher salt
- 1 pound elbow macaroni with ridges
- 4 tablespoons (1/2 stick) unsalted butter
- 4 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 2 cups milk
- 2 cups grated sharp Cheddar
- 1/2 cup breadcrumbs
- 4 tablespoons (1/2 stick) unsalted butter, melted
Instructions
- For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
- Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
- For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
- For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
- Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 434 |
| Total Fat | 19 g |
| Saturated Fat | 11 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 12 g |
| Cholesterol | 48 mg |
| Sodium | 353 mg |
| Serving Size | 1 of 8 servings |
| Calories | 434 |
| Total Fat | 19 g |
| Saturated Fat | 11 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 12 g |
| Cholesterol | 48 mg |
| Sodium | 353 mg |
Reviews
My whole family love this recipe and it’s easy to make
I made some changes based on others reviews. I doubled the sauce recipe and used 2cups sharp cheddar, 2cups Gouda, 2cups half n half, 2 cups 1%milk. I used only 1/2tsp salt because I used salted butter and that seemed like plenty. I put in a little nutmeg and dry mustard. I also doubled the bread crumb topping. With these modifications my family rated it 10/10.
This was my first successful attempt at mac&cheese:) My family voted this recipe as a keeper!
Great recipe suggest a little red pepper flakes for a little spice
This is a quick and simple recipe that is a family favorite. Every once in a while I tweak it a little bit, one of the most often requested additions is bacon!!
I jazzed it up to my family’s liking. It’s my go to recipe for Mac n cheese. So good!
Even though this is a simple mac and cheese recipe it is my favorite. I had given up finding a good mac and cheese but this is really good.
This is a basic Macaroni and cheese recipe. It’s good but nothing to brag about. We added hot sauce and sour cream when we served it to jazz it up. I won’t be making it again but it’s not bad. Just basic.
Very good & creamy! To give it a boost i added 1 tsp woreshteshire sauce & 1/2 C Hobenaro cheese to the sauce mixture then topped with pulled pork & then the bread crumbles. 1st bite& my other half said it was a hit & save the recipe! Ha.. when he’s happy we’re all happy
This is how I change it up : 1 box elbows, 4 cups 2%, handful of dried chopped onion, 2 tsp garlic salt, 4 cups Colby jack, pepper, some parm, 1/4 cup flour and topping is crushed garlic croutons and sometimes I add bacon